Soya Beans

Description

Soybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh. Fat-free (defatted)       soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).

Product information

Type: MEAL Use: Feed (fit for Animal and Human Consumption)

Origin: Nigeria

Purity: min. 99%

Oil Content: 18-19%

Proteins – min. 37,0 %, max. 45.0 %

Moisture: max. 13%

Admixture: 0.04%

Immature: 1%

Foreign materials – max. 1,0 %

Packing: PP Bags (25KG)/Buyer’s request

Split/Broken: max. 2%

Shelf Life: 2 years

Colour: Yellow

Style: Dried drying

E-Coli: Absent

Salmonella: Absent

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